Australian frozen raspberries

Raspberry and 
Ricotta Pancakes




¼ teaspoon bicarbonate of soda

¼ cup caster sugar

1 cup self-raising flour, sifted

1 ¼ cups buttermilk

1 egg

olive oil cooking spray

125g tub soft ricotta cheese

1 cup My Berries’ Australian frozen raspberries

150g mascarpone cheese



Combine sugar, bicarbonate of soda and flour in a bowl.

Whisk buttermilk and egg. Stir into flour mixture.

Heat a frying pan over medium heat. Spray with oil. 

Pour 2 tablespoonfuls of batter into pan.

Place 1 raspberry and 1 teaspoon of ricotta in the centre of the pancake. 

Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. Repeat with remaining mixture.

Serve with a dollop of mascarpone cheese and a lovely chia berry jam.

Quick Yoghurt and Berry Muffins

Makes 12 muffins

Prep: 10 mins. Cook: 20 mins


2 eggs

½ cup honey

½ cup any juice on hand or milk, of your choice

200g (¾ cup) Greek yoghurt

2 cups wholemeal spelt flour

2 tsp baking powder

1 ½ tsp bicarb

1 cup fresh or 'My Berries' Australian frozen berries 

coconut sugar (optional)


Preheat fan forced oven to 180°C (200°C conventional). 

Grease a large 12-hole muffin tray. Greased trays work well for this mix.

Mix all wet ingredients together, except the berries, until well combined.

Sieve dry ingredients. Make a well and pour in wet ingredients. 

Mix until combined. Mix may become firm as the powders react with the acidic yoghurt. This is all good, keep going. You’re on the right track.

Fold in berries carefully to keep them intact.

Spoon into tray.

Bake for 20 minutes.

Top with coconut sugar for added sweetness. 

NOTE: These muffins are simple to put together and are packed with loads of calcium. Muffins are best consumed within 2-3 days.

Recipe courtesy of Simple Nourishment's cookbook, Super Snacks.
For more healthy inspiration and free recipes, visit

Raw Raspberry Slice


Recipe: Amanda MacKenzie
Photography/Food styling: Vanessa Russell, Raspberry Creative
Featured on: LifestyleFood



160g (1 cup) almonds
70g (1/2 cup) pecans
40g (1/2 cup) shredded coconut
4-5 Medjool dates (pitted)
85g (1/4 cup) rice malt syrup
1/8 tsp sea salt

Raspberry filling

170g (1 cup) 'My Berries' Australian frozen raspberries
1 tbsp rice malt syrup
1/2 tsp arrowroot powder
2 tsp lemon juice

Raspberry sauce

170g (1 cup) 'My Berries' Australian frozen raspberries
1 tbsp rice malt syrup
1/2 tsp arrowroot powder
2 tsp lemon juice  


To make base

Place the almonds and pecans in a food processor and process until they break down into small pieces.

Add coconut and salt and pulse to combine.

Add the pitted dates and rice malt syrup and process until the mixture is well combined and sticky in texture.

Using the back of a wet metal spoon, press the mixture evenly into the base of a 21x21cm square tart/cake tin lined with baking paper and then place in the freezer while you make the raspberry filling.

To make the filling

Drain the cashews and blitz them in a food processor with the rest of the filling ingredients. Continue to process until the mixture is smooth and creamy.

Pour the raspberry mixture over the base and then return to the freezer to set for at least 4 hours.

To make the raspberry sauce

Add all of the sauce ingredients to a small saucepan and stir to combine.  Bring to a simmer over medium heat, stirring occasionally, until slightly thickened. Remove and allow to cool slightly. Refrigerate until ready to use.

Once the slice has set, remove from freezer, allow it to stand at room temperature for 2 minutes and then slice into portions. Drizzle some of the raspberry sauce on top of each slice, top with fresh raspberries and serve immediately.

Keep this slice stored in a sealed container in the freezer.